Gluten Free Chocolate Chip Banana Bread

Adapted from My Natural Family

A gluten free version of banana bread that is easy to make and turns out PERFECT! The texture is different from “regular” banana bread … it’s more cake-like, and the banana flavor is less pronounced. Adding some quality chocolate chips (be careful to choose a GF chocolate) gives the bread little delightful bursts of chocolate. (This is not a new idea: I pretty much always put chocolate chips in my banana bread.)

Last weekend I tried my hand at gluten free baking. I love baking for my gluten free friends. They are so appreciative when I make something delicious that’s gluten free. I love cooking for them.

I had some bananas that were terribly over-ripe so I decided to try a gluten free banana bread … and I was so excited when it turned out beautiful. I almost didn’t want to eat it, it was so pretty and perfect. Look at this gorgeous loaf!

I probably would have put more chocolate chips in there, but that was all I had left … how on earth did I let myself run out of chocolate chips?

Gluten Free Chocolate Chip Banana Bread

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf of banana bread 1x

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Ingredients

Scale 1x2x3x

• 1 cup (usually about 3) very ripe bananas, mashed up
• 1/4 cup oil
• 2 Tablespoons plain nonfat yogurt
• 2 eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 1 3/4 cups gluten-free flour (I used Bob’s Red Mill all-purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 – 3/4 cup semi-sweet chocolate chips
• 1 – 2 Tablespoons raw (turbinado) sugar

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Instructions

1. Preheat the oven to 350 F. Spray or oil a 9×5 inch loaf pan or several mini-loaf pans.
2. In a medium mixing bowl, mash the bananas, then add the oil, yogurt, eggs, brown sugar and vanilla and stir to mix well.
3. Stir in the flour, baking powder and salt until all is nicely mixed. Fold in the chocolate chips.
4. Pour the batter into the loaf pan(s) and sprinkle with some raw sugar.
5. Bake at 350 F. until a toothpick inserted in center comes out clean. For mini loaves, it will take about 25 – 30 minutes. For a regular size loaf, about 50 minutes to an hour.

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Notes

Note: there may be a trace of gluten in baking powder. Also, check that the chocolate chips and yogurt that you’re using are gluten free. They should be, but sometimes chocolate chips are cross contaminated.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Real Food Friday, Gluten Free Friday, Weekend Potluck and Hearth & Soul Bloghop.